Raspberry Cheesecake

This keto raspberry cheesecake pairs a nut-based crust with creamy cheesecake filling and raspberry swirls for the ultimate low-carb dessert!

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Raspberry Cheesecake

Yield: 10 SERVINGS 
Prep Time: 15 Minutes
Cook Time: 1 Hour 20 Minutes
Total Time: 1 Hour 35 Minutes

Ingredients

For the Crust

  • 1 cup almond flour
  • 3/4 cup crushed pecans
  • 5 tablespoons butter, melted
  • 2 tablespoons confectioners Monkfruit sweetener

For the Vanilla Cheesecake

  • 3 (8-ounce) packages of cream cheese
  • 1/2 cup sour cream
  • 1 cup confectioners Monkfruit Sweetener
  • 3 eggs, room temperature
  • 2 teaspoons vanilla extract

For the Raspberry Sauce

  • 2 cups fresh raspberries
  • 1/4 cup water
  • 1/3 cup confectioners monkfruit sweetener

Instructions

To make the raspberry sauce 

  1. Add the raspberries, water, and sweetener to a small saucepan. Once the sauce is simmering reduce the heat to low and allow it to reduce, stirring occasionally, for about 10 minutes.
  2. When the sauce has thickened remove from heat and set aside.
  3. Allow the sauce to cool. Once cooled slightly pour through a fine mesh strainer to remove any seeds. Set aside.

To make the Cheesecake 

  1. Heat oven to 350°F.
  2. Mix almond flour, crushed pecans, butter, and monkfruit sweetener. Press onto the bottom of a parchment paper-lined 9-inch springform pan.
  3. Beat cream cheese monkfruit sweetener with an electric mixture until well combined. Add sour cream and vanilla extract; mix well.
  4. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over the crust.
  5. Add about 1/4 cup of the raspberry sauce in small spoonfuls all over the cheesecake. Use a knife or toothpick to carefully swirl the sauce into the cheesecake. Reserve the remaining sauce for serving.
  6. Bake for 1 hour to 1 hour 10 min. or until the center is almost set. Run a knife around the rim of the pan to loosen the cake; cool before removing the rim.
  7. Refrigerate the cheesecake for 4 hours.
  8. Serve the cheesecake slices with the remaining raspberry sauce, fresh raspberries, and whipped cream.

Notes

Baking Tip: Cheesecakes like a hot humid environment, instead of baking in a water bath and risking water leaking through your pan you can place a separate dish of water in the oven as the cheesecake cooks to achieve the same goal. This is not essential, but it does help create a cheesecake that doesn’t have cracks. 

Nutrition Information:

YIELD: 10 SERVING SIZE: 1 slice
Amount Per Serving: CALORIES: 259TOTAL FAT: 19.8gCHOLESTEROL: 84.1mgSODIUM: 63.5mgCARBOHYDRATES: 7.1gNET CARBOHYDRATES: 4.3gFIBER: 2.8gSUGAR: 2gPROTEIN: 6g

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